Manufacturing method of succades with the natural form of raw fruits or vegetables



United States. Patent Qfiice W4 7 946x9 1 MANUFACTURN G METHQD 10F SUC Afi Wm HE .-NATtn r,. 1 oRM on RAW FRUITS R VEGETABLES V 'nashhissgaahtqsz Minai'riikata, Okayama City,

'Pre'fecture of ()kayaina, Japan a Nit Drawing. Filed Oct.Z1,-I957, Ser.:No. 61,12l)

Claims priority, application .lapanljet. 29,1956

e Claims. ems- 16s The present invention pertains to "a "method for the manufacture of succades 'or preserves in 'whicht'henatural form'of the'raw fruits and vegetables employedis'substantially retained. Y

The process of "carrying out the invention comprises the following steps in the prescribed order:

(1 Picking a fruit or vegetable when his a'linostripe,

(2) Immersing the fruit or vegetable in'a stdrag'e"solution,

(3") Removing the fruit or solution and Washing it, v a I (4) Rapidly freezing the fruit or vegetable,

(5) Thawing the fruit or vegetable in water, i

(6) Removing the peel'froin the fruit or vegetable,

(7) Cleansing and blanching the fruit or-veg'etable,

(8) Immersing the fruit or vegetable in a 'dextrin-rich (9) Drying the fruit or vegetable, H I

(10) Immers'ing the fruit or. vegetable first infa .p'ect in solution and then in a calcium 'chloridesolution, "and vegetable from 'said std rage (11) Drying the fruit or vegetable.

Naturally step 6 is omitted if the'produ ctjis'tobe prepared without removingthe'peel. The foregoing process is applicable to a great number'of fruits and vegetables as will be readily appreciatedbythos e skilled in the'art.

There is a true cooperation between the individual steps of the present prcces's as'e'ach of the 'stepsrriaterially contributes to the nature of theendmroduct. This "is further demonstrated in the following di closure; Since essentially the same procedure isemp'loyedffor both fruit and vegetables, all references to fruit are equallyap hcable to the treatment of vegetables. H i

In order to obtain a final product withoutldi scolo-ration, it"is irnportant'that the fruit'be picked prior to :its :fipe'ning. Otherwise the immersion in the storage solution would result in anunevenl'y colored product, the unevenness of which would remain throughoht-"the s ilbs'e qirent steps. w

During the storage forabout 1 month orlorigerfof the fruit (step 2) in the storing "liquid '(anaiqiieoiis solution containing3% by weight'ofsulphurouslacid and 1% by weight'of calcium carbonate), the'calcium sulphi'tewhich isformed asthe result of combination efthe'sulphiireus acid and the calcium carbonate penetrates'gradually into the 'flesh of the materials and is converted into leiilin pectinat'eby combining with the peeticacid'cdntani ed in the fruit. The flesh of the fruit therebyjbecoi nes coinpa'ct and hard, 'preventin'g' deformation, breaking, etc,

durihgfsubsequent steps "of the manufacturing process. Thusfthisstoring process lias'the'effectfif facilitating the subsequent treatment "of the fruit while the flesh ef the ffl llt lS cencurrently 'blanchedbythe reduciiig saianier the fs'ulphurous acid, and the 'frag'rahce peciiliar'to the fresh fruit is 's usbt'antially completely retained fwith'oiit acidification or any other changes; "furthermore, the'llesh becomes transparent.

The step of taking the fruit out of the storing liquid and hezi it rapidly at 20C. below "zero "fieezes "the juice of the fruit'rap'idly as it is in the cells of the flesh. When placing the fruit in a freezer at 2 0 C. below zero, the fleshfbegins'ifreezing at'once'frotn itsjsurfa 'e'and'the whole ofthefies'h, even itsc'entralpart, finishes freezing in a very short timewithout any change ih'itsishape'. In accordance with the freezing of the juice, the' voluin'e and/or contents: of 'eachfcell' expands and a par't of the cell Wallis broken, 'Whereb'ythe subsequent steps such as the elimination of the sulphurous acid and thepenetratien of the 'sugariness are made easy and more'coniplete. It is preferable to maintain the fruitat the'stated'temperature (20 C. below zero) for at least 2 hour's. V

If the freezing process were to becar'rid'out slowly, eve'n'taking a whole day and night, with the consequehce that the cell walls would be but little broken; the juice would be extracted from the flesh as seen in thecase df dried fiuitsproducedby a hot-air drying and Wouldform a frozen outside covering of the whole surface of th'e flesh. Thus, the aim of freezing the juice within'the cells of the fruit would not be'attai'ned.

Further, in the freezing process, if the fruit is stored in the storing liquid beforehand, the pecticmatt'efwhich connects one cell with the other'turns to a calcii'lm-p'ectinate and functions as a frame to make the arran ement of the cells hard, whereby nobreak'ing of theoriginalsliape ofthe'fruit occurs even'aft'e'r thawingthem from freezin WhiIe Lif the fruit were not to bestored 15eforehand, it 'vvoilld retain its original shapebnly during the freeZiiig -process and not afterit had been thawed, for thearr'a igement (if its components could not be'maihtairied. For this reason, 'it becomes necessary whale-e the'flesh of'the fruits compact and hard by the storing process and then tofreez it rapidly. Thus, by 'th'eiproces'sof the present invention, apart of every cell Wallis broken equally, the penetration 'o f any liquid into the cell becomes freeQthefelihainatiGn of the sulphurousaeid and the syrup immersion process" can be elfect'edfiuit'e easily and p erfectly,"and yet the original form ofth e fiiiit is "substantially retained v The fruit which has passed through the rapid frfeeiing process is thawed in water of normaltemperature. fruits to befinished with-peel are passed on, as they are, to the hex step for the elimination of the sulphurous acid. However, in the case of those to be finishedwithout peel, the 'fpeel is removed by means of immersing the fruit heated aqueous solution which cohtains 3% by,w g t caustic soda for 30 to 60 seconds. When the fpeel is cpniple'tely reriioyed, the friiit is washed inwater and inirriersed in a dilute hydrochloric acid for a vvhilefiso' as V a tejhemaizeeomme ay alkali adherent t the su fs The fruit is "then iniinefsed in hot water and cold alternately, and this treatment is repeated days, whereby th'e s ulph u roiis acid 'reih ainin'g of the fruits -is.completely el'uninateie E I The fruit from which the. sulphurous' acid has; eeh eliminated is passed on to the syrup immersion 'proeess. This process is efiected byiinmersin'g thematefialsfimt in a syru'p of Br'l'x 30, then in thicker ones by degrees.

Here,'the process ofthe', present inventionenables' the'inaterials to become succades (Brix value of the flesh"65D inaveryshort period, a

The characteristic features ofjthe' syrup u'sed ini fhe present invention are that it differs from the conventional s e' o i e ts s r i x herq n tha itim esth utmost u sjeof the dextrinprqduced; by saccharizingi tarch; that the specific flavor of fresh fruit is w ell retained be cause its degree of sweetness'is very'lighfllitsicolo hardly,

changes with anincrease in'temp 11a I it never becomes crystalline. .The syruiiisni de-by is.- solving starch with both acid and-manage and addiii g special saccaroids, such as glucose, maltose, galactose and isomaltose. By the action of the present syrup, the degree of transparency brought about through the storing process, as stated before, is prompted further, and the lustre also increases. The dextrin-n'ch syrup is much stronger than saccharose or invert sugar in its ability of fixing the calcium pectinate which is employed in a subsequent step. Furthermore, where the syrup produced by saccharizing starch is of less than Brix 65, the degree of sweetness is so light that it reduces the value of the products as succades. While, in the case where the syrup gets over Brix 65", it heightens the eifect in retaining the original shape of the materials in cooperation with the function of the calcium pectinate which hardens the flesh of the materials.

The final step comprises the coating of the materials with a film of calcium pectinate. The film which has hitherto been used is less transparent and poor in lustre; and, because of its hygroscopic character, it is quite difli cult to store the products for a long period of time. However, the film of calcium pectinate used in the present invention is elaborate and stiff, and has neither a draughting character nor a hygroscopic one. Accordingly the surface of the coated product is always kept dry, free from stickiness, and the coating prevents the evaporation or loss of the juice and the growth of mould to such a degree that the product can maintain a fixed solidity or shape and a fixed general appearance all the time, whereby its commodity value and its storage life are increased to a remarkable degree.

In one example of carrying out the process ofthe invention, a fruit which was to be finished without peel was picked two or three days before it would otherwise have become fully ripe and was placed in an acid-resistant bottle. After covering the top and bottom of the fruit with cotton so that it would not be bruised or float or move, an aqueous storing liquid containing 3% (by weight) sulphurous acid and 1% (by weight) calcium carbonate was poured in, and the bottle was sealed and stored. After storing for a month, the materials were removed from the storing liquid, washed in water, frozen rapidly at '20 C. below zero for about 2 hours, thawed in water of normal temperature, immersed in a heated caustic soda solution in order to remove the peel completely, washed again in water, immersed in dilute hydrochloric acid for a while so as to be neutralized, cleansed and blanched several times in hot water and cold water alternately for the complete elimination of the sulphurous acid, immersed first in the syrup of Brix 30 and then in thicker syrups by degrees, taken out from the syrup as soon as the flesh got over Brix 65, and were immersed immediately in the pectic solution and the calcium chloride solution.

Upon completion of the step of immersion in the syru the fruit was dried at a temperature of between 40 C.

and 50 C. for two or three hours so as to remove viscidity from its surface, and was then passed on to the final coating step.

The artificial coating liquids were prepared as follows:

Liquid A 3% low-methoxyl pectin solution. Liquid B--- 1.5% calcium chloride solution (aqueous).

Liquids A and B were both heated to 30 C. and the fruit was immersed in liquid A for 30 seconds and immediately afterwards in liquid B for 3.0 seconds, whereby the whole surface of the fruit became coated with a film of calcium pectinate. The fruit was then transferred to a hot-air drier in which it was dried at 50 C. for about an hour so as to eliminate the moisture of the film, whereby the film increased in lustre and transparency, became dry with no viscidity on its surface, and became fixed on the surface of the fruit.

Vegetables which are finished without peel can be treated in similar fashion. Naturally in preparing succades fi'om those fruit and vegetables which are finished 4 with the peel, the steps involved in removing the peel are omitted. The processes are otherwise identical.

The present invention permits the production of succades which retain the natural form of the fruit or vegetables and have neither deformation nor discoloration nor mould nor decomposition even after a long period of storage. It also enables fruits or vegetables of originally very limited storage life to be converted into high-class sweets with a long storage life. By the method of manufacture of the present invention succades or preserves having the natural form and peculiar flavor of raw fruits or vegetables may be produced. It can be said, therefore, that the present invention makes a great contribution to the art of increasing the utility value of natural fruits or vegetables.

What is claimed is:

l. A method of manufacturing succades with natural form which comprises picking fruit which is almost ripe, immersing immediately and for at least a month said almost ripe fruit in a sulphurous acid solution which contains calcium carbonate, removing the fruit from said solution, washing and then rapidly freezing said fruit for at least two hours at a temperature of about 20 C. below zero, thawing the frozen fruit in water, cleansing and blanching the fruit by washing in hot and cold water alternately, thereby completely eliminating any sulphurous acid which might have remained in the flesh of the fruit, immersing the cleansed and blanched fruit in a dextrinrich syrup until the flesh of said fruit gets over Brix 65, said syrup being produced by saccharizing starch, drying the resulting fruit, immersing the dried fruit in a pectin solution and then in a calcium chloride solution so as to coat the surface of said fruit with a film of calcium pectinate and drying the coated fruit to eliminate the moisture in the film 2. A method of manufacturing succades with natural form which comprises picking fruit which is almost ripe, irmnersing immediately and for at least a month said almost ripe fruit in a sulphurous acid solution which contains calcium carbonate, removing the fruit from said solution, washing and then rapidly freezing said fruit for at least two hours at a temperature of about 20 C. below zero, thawing the frozen fruit in water, immersing the thawed fruit in a heated caustic soda solution in order to remove the peel completely, washing the thus treated fruit in water and immersing said fruit in a dilute hydrochloric acid to neutralize the caustic, cleansing and blanching the fruit by washing in hot and cold water alternately, thereby completely eliminating any sulphurous acid which might have remained in the flesh of the fruit, immersing the cleansed and blanched fruit in a dextrinrich syrup until the flesh of said fruit gets over Brix 65 said syrup being produced by saccharizing starch, drying the resulting fruit, immersing the dried fruit in a pectin solution and then in a calcium chloride solution so as to coat the surface of said fruit with a film of calcium pectinate and drying the coated fruit to eliminate the moisture in the film.

3. A method of manufacturing succades with natural form which comprises picking a vegetable which is almost ripe, immersing immediately and for at least a month said almost ripe vegetable in a sulphurous acid solution which contains calcium carbonate, removing the vegetable from said solution, washing and then rapidly freezing said vegetable for at least two hours at a temperature of about 20 C. below zero, thawing the frozen vegetable in water, cleansing and blanching the vegetable by washing in hot and cold water alternately, thereby completely eliminating any sulphurous acid which might have remained in the flesh of the vegetable, immersing the cleansed and blanched vegetable in a dextrin-rich syrup until the flesh of said vegetable gets over Brix 65 said syrup being produced by saccharizing starch, drying the resulting vegetable, immersing the dried vegetable in a pectin solution and then in a calcium chloride solution so as to coat 5 6 the surface of said vegetable with a film of calcium pec- 1,507,328 Babigian Sept. 2, 1924 tinate and drying the coated vegetable to eliminate the 1,532,476 Cruess Apr. 7, 1925 moisture in the film. 2,019,030 Tucker Oct. 29, 1935 2,517,595 Owens et a1. Aug. 8, 1950 References Cited in the file of this patent 5 2 611,703 Owens t S 23 1952, UNITED STATES PATENTS ,7 8 pp Mar. 1, 1955 2,788,281 Guadagm' Apr. 9, 1957 91,557 Nomy June 22, 1869 

1. A METHOD OF MANUFACTURING SUCCADES WITH NATURAL FORM WHICH COMPRISES PICKING FRUIT WHICH IS ALMOST RIPE, IMMERSING IMMEDIATELY AND FOR AT LEAST A MONTH SAID ALMOST RIPE FRUIT IN A SULPHUROUS ACID SOLUTION WHICH COMTAINS CALCIUM CARBONATE, REMOVING THE FRUIT FROM SAID SOLUTION, WASHING AND THEN RAPIDLY FREEZING SAID FRUIT FOR AT LEAST TWO HOURS AT A TEMPERATURE OF ABOUT 20*C. BELOW ZERO, THAWING THE FROZEN FRUIT IN WATER, CLEANSING AND BLANCHING THE FRUIT BY WASHING IN HOT AND COLD WATER ALTERNATELY, THEREBY COMPLETELY ELIMINATING ANY SULPHUROUS ACID WHICH MIGHT HAVE REMAINED IN THE FLESH OF THE FRUIT, IMMERSING THE CLEANSED AND BLANCHED FRUIT IN A DEXTRINRICH SYRUP UNTIL THE FLESH OF SAID FRUIT GETS OVER BRIX 65*, SAID SYRUP BEING PRODUCED BY SACCHARIZING STARCH, DRYING THE RESULTING FRUIT, IMMERSING THE DRIED FRUIT IN A PECTIN SOLUTION AND THEN IN A CALCIUM CHLORIDE SOLUTION SO AS TO COAT THE SURFACE OF SAID FRUIT WITH A FILM OF CALCIUM PECTINATE AND DRYING THE COATED FRUIT ELIMINATE THE MOISTURE IN THE FILM. 